How much could (do) you live on?

That place has being going for a long long while . I remember going there with my dad when i was just a kid, and i am 58 now .
I remember once calling in with my Foden timber tractor unit a fair while back and had to laugh , at a notice put above the big gallon size sauce plungers tomato ,brown ,mayo and so on ...it read " Remember lorry drivers " sauce isn't the essence of life so go easy on the sauce and prevent stomach ulcers .

 

But I know a chip shop that was the best, was sold and became the worst. 50 yards from my house I'd get the car out and drive to another... chip shops are wierd - success breeds success as unless freshly cooked fish and chips are rank.

 

New kitchen if reqd ,will need to comply with h&s will be worth checking out costs and obviously fire risks etc . The Kitchen will prob need stainless cladding etc and if hot and cold food the spec changes with vent/handling and that . Do you have any friends in the game who can run you thro approx set up costs etc . Obviously your looking at opening at the right time to hit the ground running or are you going for a slower approach. You can do an approx on covers verses food cost and profit against approx over head .

 

Mmmmmmmmm fish and chips........



I can't remember the last time I had fish and chips.

 

The writing under your avatar might be prophetic then Malc.

 

I did some design drawings of the fish ranges donkeys years ago for a mate of a client of mine in foord in sussex he was known as fish n chip freddy , location location with parking about and type of oil/fat used and changed regular ,good batter and quality fish , Very friendly staff , is the recipe . Cost a fortune to set up from scratch though , he did a big one in spain a few moons back makes a fortune . They werent bad at eastnor thou were they

 

funny you say that - 2 chipies - one has lovely fresh fish, other doesn't. Suddenly it swaps and other has the nice fresh fish now. Must be like ice creams - back handers to get the best.

 

Not my doorstep , a friends...

gota admire them for jumping in head first...

 

Into your pool though? Hmm, I had uninvited guest once. I liked them but they made no effort at all. Fink if they'd been the making an effort type they wouldn't have needed to be uninvited guest? There's a lesson there somewhere. It's harder to chuck people out than fend them off in the first place. Harsh but true.

 

Might be a better idea ,I will tell my friend...

I think we need 750 euros a month to live ,because I cut tree's down , the winter heating is zero and we are still on the soup mrs lef made in summer ...

I have zero ambition to make any money ,I could make loads , but I don't need it...

 

I think the secret may be out Mick, not least of all because you have NO friends.

 

We're budgeting on about €1500 (inc wine) (and stealing your wood)

 

and after I intruduced you to one of my best mates ,they even made you tea ,charming...

 

You could surely buy for cash a crappy French hovel like Tuesday, or a pile of stones like LEF? I've watched you squander enough for a chateaux in the last few years...

Time is more important because it's finite. I agree - I can get as much money as I want if I try, I just feel I have better things to do. Like nothing even.

 

@lost-en-france's "mate" is NOT me!
However you're right with your thoughts, we have plans to buy a Longere or Maison de Maitre. The capital isn't the issue its living on what's left if you're not working.

 

I value pubs and restaurants my advice would be to get out and take a look at the competition, go have a cup of coffee in each and a piece of cake or sandwich, and if its not there at the moment take a look round and think what could be. See what they do and their pricing, how good is it and what are you competing against, look at staff levels etc. will all help with 'benchmarking your business plan".

Location will be important as you will need some passing trade and think about the location in respect of what is there to draw people in (other than your brilliant offer) next to the local pond we had a cafe that was poorly run never opened but good level of footfall due to the kids playground next door and the walkers round the pond. a new owner has transformed the place, much better coffee reasonable priced, has kept to a limited menu and food has been good, then has increased the size of the trade area through extending first with a lean to type roof and removable sides meaning outside tables, have become both inside and outside means he can also capture more customers in the winter months. If you can't do that see where the sun comes are outside tables going to sit in the shade all year round. and he now does the occasional pizza and other theme nights etc to increase the time the business is earning. As a result of all of this he is busy lots of the time, and at peak times your lucky to get a seat.

Oh and if you rely on a 'forestry commission' or similar car park see what time it opens and closes as that might restrict hours

I could go on but probably best to end there and say best of luck.